Ginger and Spring Onion Noodles

Ginger and spring onion noodles are a simple but tasty addition to a stir fry or a great side to all sorts of things when you’re not really sure what you want to go with the main part of your meal but don’t have the time to commit to rice or potatoes. We eat this with everything from burgers when we don’t have any buns to beef stroganoff (it works surprisingly well). If you make a lot of your own stir fries, chances are you’ll have the ingredients to hand anyway.

This works best with medium egg noodles, but fine egg noddles would work well too, or soba or udon. If you’re using rice noodles, avoid the very fine ones as they cook too quickly and tend to go a bit laggy. This recipe is written with dried noodles in mind, so skip the boiling part if you have straight to wok noodles. The butter should be enough to cook them through without pre-cooking, as there will be enough moisture to steam them.

If you know our site well, don’t really go in for gluten or dairy-free recipes, but you could make this gluten free by using gluten free buckwheat noodles and you could skip the butter and use some groundnut oil instead (unless you have a nut allergy!).

While the butter does add a clagginess and creaminess, the ginger and spring onions are fresh enough to lift it (in my opinion at least!).